Roll out, scrap with a fork and cut into desired shapes.
The incredible thing about our BOKOMO breakfasts is that there's no one specific way to serve them.
Changing things up will transform your BOKOMO breakfast experience into a treat for your tastebuds.
Ingredients of Weet-Bix rusks
- You need As needed of Spray & Cook.
- It's 650 grams of (1250ml) flour.
- It's 50 ml of baking powder.
- Prepare 10 ml of bicarbonate soda (koeksoda).
- Prepare 10 ml of salt.
- You need 350 g of (750ml) whole wheat flour.
- Prepare 150 g of (500ml) Weet-Bix rusks crumbled.
- Prepare 500 g of butter.
- You need 500 ml of milk (can be full cream/ Greek yoghurt).
- You need 400 g of sugar.
- It's 10 ml of brown vinegar.
- You need 2 of eggs.
Weet-Bix rusks step by step
- Preheat oven to 200°C and spray pan with Spray & Cook..
- Mix flour, baking powder, bicarbonate soda, whole wheat flour, crushed Weer-Bix and salt together in one big bowl..
- Mix butter into mixture with your fingertips until mixture resembles fine crumbs..
- Mix full cream milk, vinegar, sugar and eggs together and add into flour mixture..
- Mix with wooden spoon until dough is soft but not runny. If the dough is too runny, you can add a few more Weer-Bix crumbs..
- Press dough into your greased pan.
- Cut the dough into desired rusk size (this will be the size of your rusks)..
- Bake for 30 minutes or until brown.
- Cut your rusks again if needed. Break apart and stack apart on a wired rack. Let dry overnight at 90°C oven.
- Enjoy with your coffee or tea.
Weet-Bix and apricot bars are a great way to fill up hungry tummies. Hier is Jeani Louw, ons senior Afrikaans translator se ouma se Weet-Bix-beskuit resep. BOKOMO Rusks fits in perfectly with your lifestyle, providing that feel-good-moment you deserve. The incredible thing about our BOKOMO breakfasts is that there's no one specific way to serve them. Changing things up will transform your BOKOMO breakfast experience into a treat for your tastebuds.
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